Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, diced (optional)
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained and rinsed
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/4 cup freshly squeezed lime juice
Directions
- Heat the olive oil in a large pot over medium-high heat. Once hot, add the onion and garlic and cook for about 2 minutes or until the onion is softened.
- Add the bell pepper and jalapeno and cook for about 3 minutes or until the vegetables are softened.
- Add the quinoa, vegetable broth, smoked paprika, chili powder, cumin, coriander, salt, and pepper to the pot and stir to combine.
- Bring the mixture to a boil, reduce the heat to low, cover and simmer for about 15 minutes or until the quinoa is cooked through.
- Remove the pot from the heat and stir in the black beans, corn, cilantro, parsley, and lime juice. Taste and adjust the seasoning as needed.
- Garnish with fresh cilantro and parsley, if desired, and serve.
Interesting Facts
- This dish is a great way to get your daily dose of protein and fiber without relying on animal products.
- Quinoa is a gluten-free grain that is packed with protein, fiber, and vitamins and minerals.
- This dish is perfect for meal prepping and makes a great lunch or dinner.
